Efeito imediato e latente da temperatura do ar de secagem sobre a qualidade das sementes de amendoim

Abstract

This work was carried out to evaluate the effect of the interaction between different drying air temperatures (40, 50, 60 and 70 ° C) and storage times (0, 30, 60, 90, 120 and 150 days) on the seed quality of peanuts. The seeds used were produced at the Experimental Farm of the Federal University of Grande Dourados (FAECA), the IAC - 505. Seeds were harvested at moisture content of approximately 36 ± 2% b. u. and subjected to different drying air temperatures up to approximately 7 ± 1% b. u .. After drying the seeds were stored either at room temperature over a period of 150 days, and analyzed at baseline and every month thereafter. The seeds were evaluated for their physiological and technological quality. The assessment of physiological seed quality was performed using standard germination, first count of germination, accelerated aging test, cold test modified with soil, tetrazolium test and conductivity test. The technological quality analysis was performed using the dry matter loss and assessment of color during the storage time. The results indicate that with increasing drying air temperature combined with storage time, there was a reduction in physiological seed quality in all tests. The loss of dry matter and seeds of the fruits was higher in higher drying temperatures, being influenced by storage time, and the color of the seed, which showed browning during storage. A temperature of 40 ° C is recommended for drying peanut seeds.